Servings: 10 people
Calories: 400kcal
Cost: $30
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9-inch Round Cake Pan
- Cooling Rack
- Optional Springform Pan
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup whole milk room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate (70% cocoa) melted
- 8 ounces milk chocolate melted
- 8 ounces white chocolate melted
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together flour, sugar, baking powder, salt, and cocoa powder.
- Add milk, eggs, and vanilla extract; mix until smooth.
- Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely on a cooling rack.
- Melt each type of chocolate separately (dark, milk, and white) and let cool slightly.
- Whip the heavy cream with sugar and vanilla until stiff peaks form.
- Divide the whipped cream into three portions and gently fold each into the melted chocolates.
- Place the cooled cake on a plate or in a springform pan.
- Spread the dark chocolate mousse evenly over the cake, followed by the milk chocolate mousse, then the white chocolate mousse.
- Smooth the top with a spatula and refrigerate for 24 hours.
- (Optional) Melt chocolate chips and butter together until smooth, then pour glaze over the chilled cake and spread evenly.
- Refrigerate until the glaze firms up.
Notes
Use high-quality chocolate for the best flavor.
Chill mixing bowls and beaters before whipping the cream for better results.
Store leftovers in the fridge, covered; the cake stays fresh for up to 5 days and may taste even better on the second day.
Garnish with fresh berries or chocolate shavings for an elegant presentation.
You can substitute whole milk with almond or oat milk for a dairy-free option.
Chill mixing bowls and beaters before whipping the cream for better results.
Store leftovers in the fridge, covered; the cake stays fresh for up to 5 days and may taste even better on the second day.
Garnish with fresh berries or chocolate shavings for an elegant presentation.
You can substitute whole milk with almond or oat milk for a dairy-free option.
Nutrition
Calories: 400kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 100mg | Potassium: 150mg | Fiber: 2g | Sugar: 35g | Vitamin A: 600IU | Calcium: 60mg | Iron: 2mg
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